Category Archives: Vegetarian
Kahlua Chocolate Trifle
Sara’s Green Harissa
Photo by James Ransom Makes about 2 cups Author Notes I had never heard nor thought of green harissa until I was paging through the MIX magazine put out by the Oregonian last spring. There was a recipe from the chef at and co-owner of Laurelhurst Market (one of my all-time favorite restaurants) for grilled
Mini Potato, Steak, and Chorizo Pies
Preheat oven to 450°F. Grease 6 (12- to 16-ounce) individual pie dishes with butter; set aside. Melt 1/4 cup butter in a large skillet over medium-high. Add onion, carrot, 1 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring often, until onion is soft but not browned, about 5 minutes. Add ground beef and chorizo;
Cuban Harina with Broccoli Rabe and Crispy Fried Eggs
Mediterranean Vegetable Stew with Olives
Serves 6 Author Notes Although it’s vegetarian, this robust stew will appeal to meat lovers because it’s chock full of protein-rich beans and filling vegetables like eggplant and fennel. It’s also fast and easy enough to make for a mid-week meal and makes great leftovers for lunch the next day. For a variation, substitute chickpeas
Buffalo-Style Quinoa Chili
Photo by James Ransom Serves 2 to 4 Author Notes A vegetarian (and easily vegan) buffalo chili that has everything you want in a chicken wing, thrown together in a chili bowl! —Stacy McCann Test Kitchen Notes WHO: Stacy is a writer and a slow food enthusiast from St. Louis. WHAT: A 30-minute chili with
Steamed Bean Curd with Chinese Mushrooms
Earthy and savory, mushrooms are an incredibly versatile ingredient. We love to use them in everything from soups — like Mushroom-Chickpea Pozole — to baked eggs for breakfast or scrambled eggs for toast. Make the most of your favorite mushroom variety: We’re frying dramatic hen-of-the-woods and enoki mushrooms, grilling chanterelle and oyster mushrooms, treating king
Super Nutritious Gazpacho
Serves 4 Author Notes Summer has arrived in New York and it’s only May! Crazily early summer weather calls for summer food like gazpacho – when it’s hot and muggy like this I just can’t do hot food, and neither can my tiny kitchen, having the oven on raises the temperature from hot to totally
Mushroom and Chestnut Pate with Goat Cheese
Serves 10-15 as an appetizer Author Notes I have been obsessed with chestnuts lately, and wanted to incorporate them into some kind of savory finger food for my fast-approaching birthday party. A vegetarian pate turned out to be the perfect vehicle for them. (Note: If you are making these for a smaller group, you can